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Tuesday, October 23, 2012

Crispy Orange Beef & Broccoli

I have always been a huge fan of Asian-style dishes, with beef and broccoli being a particular favorite. There are Asian restaurants that can accommodate the GF diet, most notably P.F. Chang’s, but the closest one is about half an hour away from me so I usually end up getting my Asian fix at home now.

This crispy orange beef & broccoli dish has been in my regular dinner rotation for awhile now. It’s fairly simple to put together, and always really satisfying. There are two things that I think make it really special – the fresh orange juice/zest and the extra step of coating the beef in cornstarch before frying for extra crispiness. I highly recommend you give this one a try!

Slice flank steak very thinly and lay slices out on a plate lined with paper towels. Top with more paper towels and return to fridge to dry, 30 minutes.

In a small bowl, mix together the sugar, rice vinegar, orange juice, sweet chili sauce and soy sauce.

Heat oil in a wok or large skillet over medium-high heat. Toss the dried beef strips in cornstarch to coat.

Fry strips in the hot oil until crispy and browned (you may need to do this in batches depending on the size of your skillet). Remove strips to a plate lined in paper towels and drain all but about 1 tbsp oil from the pan.

Add the orange zest, ginger and garlic to the oil, then immediately follow with the sauce. Bring it to a boil, stirring frequently, and cook until thick and syrupy – about 5 minutes. While the sauce is cooking, steam the broccoli in the microwave.

When the sauce is ready, toss the beef and broccoli into the skillet and stir until coated. Serve over the rice.

Giveaway for a signed copy of the Everything Gluten Free Slow Cooker cookbook is going on all week! Enter at the post here – good luck